This Monk Fish With Black Trumpet Mushrooms Is What Your Body Needs
Whether fish is your favorite or simply a necessity, this monkfish with black trumpet is a great dinner idea for this week. You can make this fish easily, but the benefits you’ll get from it are infinite.
Have you heard of the secret benefits of black trumpet mushrooms?
Let’s begin by digging into the properties that black trumpet mushrooms can give your body. To start, you can get all the amino acids, minerals, and vitamins that you need daily by adding a bit of mushroom to your diet.
On another note though, black trumpet mushrooms also contain choline, which is a nutrient that plays a key role in sleeping, memory, and cognition. You can give your brain the fuel it needs by eating mushrooms every day.
Another great nutrient in these mushrooms is selenium. This mineral acts as an antioxidant, but it also stimulates the production of hormones that counter regulate stress, anxiety, and fatigue.
At the same time, selenium along with other powerful antioxidants in these mushrooms, can fight off oxidative stress, which helps your mind stay sharp and keeps your body cells healthy.
As you can see, adding black trumpet mushrooms can be a great way to protect your mind and give your brain the fuel it needs to keep working adequately. Eating mushrooms throughout the day can be a helpful tool in regulating your mood and allowing you to sleep better at night.
What’s with monkfish, anyway?
You may not know it, but monkfish is a great food for your body. Not only is it low in caloric content, but it is also high in B vitamins and minerals like phosphorus.
Also, when mixed with mushrooms, you’ll get a double boost of selenium. This mineral, as mentioned above, is extremely good for oxidative stress protection and helping regulate your brain functions.
Don’t wait any longer to eat this monk fish with black trumpet. You will notice your mind sharper and stronger!
Discover another fish with mushrooms recipe here: A Perfect Summer Dish: Baked Trout in Mushroom Butter Sauce [Recipe]
Monkfish with Black Trumpet
1 1/2 lb (675 g) monk-fish approximately
1/4 lb (approx 112 g) fresh black trumpet mushrooms
1 1/2 lb (675 g) fresh spinach, tough stems removed
3 tbsp butter
1 shallot, minced
1/4 cup (60 ml) Scotch
1/2 cup (120 ml) heavy cream
salt and freshly ground pepper
2 tbsp olive oil
- To prepare the fish, trim the purplish membrane off, then cut the fish crosswise into fillets, about 1/2 in thick.
- Immerse the mushrooms into cold water to remove the grit. Drain and squeeze dry with paper towels.
- Cut the large mushrooms in half lengthwise. Wash spinach with cold water to remove the grit, then transfer to a colander.
- Place a large saute pan over medium-high heat and melt the butter. Saute shallots for 1 to 2 min then add the mushrooms.
- Allow it to cook for 10 min while constantly stirring until wilted and tender.
- Add the Scotch and cook until reduced to a glaze. Stir in the cream, and cook until it coats the mushrooms.
- Season with salt and pepper. Remove from heat but keep warm.
- Place a large pot over medium-high heat. Place the spinach, cover, and steam until wilted. Remove from the heat, squeeze dry but keep warm.
- Get another large saute pan, then heat in the oil over high heat until almost smoking. Now season the fish with salt and pepper on both sides.
- Fry the fish in the oil. Cook it for 4 to 5 min on each side or until very tender. Then add in the spinach.
- Prepare 4 serving plates and lay monk-fish over each. Spoon the mushrooms and liquid over each serving.